Chicken Curry with Lime and Coconut

Yield: 4

Time: 30 minutes plus 1 hour marinating

Ingredients:

This Thai inspired chicken dish combines the golden color of turmeric with coconut milk and tangy lime. The result is spectacular. Jasmine Rice with Shredded Coconut and Cilantro turns a dinner into something special without extra work.

US MeasuresMetric
  • 1 lb chicken breasts or thighs, skinless, boneless and cut into 1-inch cubes
  • 2 tsp turmeric
  • 3 large scallions, thinly sliced
  • 3 Tbsp fresh cilantro (coriander leaves), coarsely chopped
  • 14 oz unsweetened coconut milk
  • 1 Tbsp plus 1 tsp canola oil
  • 3 tsp hot sauce, like sriracha, or to taste
  • 1 Tbsp soy sauce
  • 1 tsp sugar
  • 1 Tbsp fresh lime juice, plus lime wedges for serving
  • salt and freshly ground pepper
  • additional scallions and cilantro (coriander leaves) for garnish
  • 450 g chicken breasts or thighs, skinless, boneless and cut into 2,5 cm cubes
  • 2 tsp turmeric
  • 3 large scallions, thinly sliced
  • 3 Tbsp fresh cilantro (coriander leaves), coarsely chopped
  • 420 ml unsweetened coconut milk
  • 1 Tbsp plus 1 tsp canola oil
  • 3 tsp hot sauce, like sriracha, or to taste
  • 1 Tbsp soy sauce
  • 1 tsp sugar
  • 1 Tbsp fresh lime juice, plus lime wedges for serving
  • salt and freshly ground pepper
  • additional scallions and cilantro (coriander leaves) for garnish

Preparation:

In a bowl, mix  1 tablespoon of the oil with 1 teaspoon of the hot sauce, the soy sauce and 1/2 teaspoon of the sugar. Add the chicken and toss to coat. Refrigerate for 1 hour.

Heat 1 tablespoon canola oil a large nonstick skillet over moderately high heat. Add the chicken, season with salt, pepper and turmeric. Cook, shaking the pan occasionally, until browned and just cooked through, 5 to 6 minutes. Chicken thighs require a bit longer cooking about 10 minutes. Transfer the chicken to a plate and keep it warm.

Heat the remaining 1 teaspoon of oil in the skillet. Add the scallions and cook until crisp-tender 2 to 3 minutes. Take care not to let them burn.  Add scallions to your chicken plate. Add coconut milk, lime juice, remaining 2 teaspoons of hot sauce and 1/2 teaspoon of sugar to the skillet. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Stir the chicken and scallions into the sauce, season with salt and pepper and simmer it for about 5 minutes longer.  Garnish with additional scallions and cilantro (coriander leaves) and lime wedges. Serve immediately.

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